Serves: 6

Sauce andalouse is a Belgian specialty, a sauce consisting of mayonnaise, tomato paste, and peppers typically served with french fries, meats and poultry.

• Ingredients

1 cup mayonnaise sauce
3 tablespoons tomato paste
2 tablespoons diced red pimentos
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce

• preparation

Combine all ingredients. Mix well.
This sauce goes well with all meats and poultry.

Serves: 8

For best results, use tart pans that have removable bottoms

• Ingredients

All-purpose flour, for dusting
1 recipe never fail pie crust
8 firm but ripe apricots(about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream

• preparation

Preheat oven to 425 degrees.
Roll dough out into one 12-inch circle, and drape over tart pan that has removable bottoms.
In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, zest and cream. Spoon apricot mixture in tart pans. Spread out evenly. sprinkle with sugar.
Place tart on a baking sheet and bake for 15 minutes; lower oven temperature to 375°.
Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more. Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.

Serves: 4

Greek egg lemon chicken soup, or “soupa avgolemoni” in Greek (σούπα αυγολέμονη), is a traditional Greek Cypriot soup served as a starter or even as a main course.

“Avgolemono” means egg-lemon in Greek and is a common style of Greek cooking for soups where the egg and lemon juice are mixed with broth and heated until they thicken. In Arabic it is called “tarbiya” and in Turkish, “terbiye”.

• Ingredients

4 cups Chicken Stock
2 cups diced cooked chicken
1 tablespoon fresh lemon juice
1/4 teaspoon lemon zest
1/2 cup brown rice (cooked)
4 egg yolks, slightly beaten
black pepper, fresh ground
nutmeg, ground

• preparation

Heat stock in 2 qt. saucepan until it is steaming.
In separate bowl, whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock Stir in lemon juice and zest. Add rice, chicken and heat gently, stirring occasionally, until steaming, 3-5 minutes.
Pour into serving bowls and sprinkle with pepper and nutmeg if desired.

Serves: 2

Shichimi togarashi (also called nanami togarashi) is a spice blend that consists of 7 ingredients.

A blend may contain ground red chili pepper, ground sichuan pepper, roasted orange peel, black sesame seeds, white sesame seeds, hemp seeds, ground ginger, nori or aonori, poppy seeds, yuzu peel, rape seed, or shiso, depending on the maker. It’s wonderful sprinkled on everything from chicken or fish, to soup or steamed vegetables.

• Ingredients

1 ripe avocado
1/2 fresh lemon
shichimi togarashi
wasabi paste
soy sauce

• preparation

Peel the avocado and cut into slices.
Squeeze lemon juice over the slices. Sprinkle with shichimi togarashi and serve with wasabi and soy sauce.

Serves: 4

• Ingredients

1/2 cup soft unsalted butter
2 tablespoons lemon juice
1 1/2 tablespoons chopped chives
2 teaspoons grainy Dijon mustard
1 teaspoon grated lemon peel
to taste salt and pepper
4 6-ounce salmon fillets, boned

• preparation

Preheat oven to 400 degrees. In a small bowl, mix butter, half of the lemon juice, chopped chives, mustard, lemon peel, salt and pepper until well blended.
Line a baking sheet with foil. Rub one tablespoon of mustard-chive butter over foil. Place fillets skin side down on foil and spoon about one teaspoon of lemon juice on each fillet. Season with salt and pepper.
Top each fillet with one tablespoon of mustard-chive butter. Bake for 12 to 15 minutes.

PRESENTATION

Using a slotted spatula, place the fish fillets in the center of warm plates. Spoon the chive-butter sauce over. Serve hot.

Serves: 8

• Ingredients

4 cups blueberries
1 cup sugar
1/3 cup cornstarch
1/4 cup lemon juice

• preparation

Mix blueberries, sugar and lemon juice in a heavy saucepan.
Bring to boil, stirring frequently. Mix cornstarch with enough water to make a paste. Pour into the berry mixture, stirring constantly until thick. Cool.
The mixture can be cooled and stored orpPour into unbaked pie shell and bake at 400 degrees for about 35 minutes or until crust is golden.

Serves: 12

• Ingredients

1 cup flour
1 cup cornmeal
1 tablespoon double-acting baking powder
1 teaspoon salt
4 ounces unsalted butter
1 egg
1/3 cup honey
1/3 cup sugar
3/4 cup milk
2 cups blueberries

• preparation

Preheat oven to 400 degrees.
In a mixing bowl, combine flour, cornmeal, baking powder and salt. Set aside.
In an electric mixer, whisk together the butter, egg, sugar, honey and milk.
Stir together these two mixtures and carefully fold in the blueberries. Spoon the batter in a greased 12-muffin tins.
Bake the muffins for 15 to 20 minutes or until golden. Remove muffins from cups while hot.

Serves: 10

• Ingredients

1 quart water
1 pound sugar
2 ounces lemon juice

For meringue:
4 ounces sugar
1/4 cup water
4 egg whites
6 ounces champagne

• preparation

In a medium saucepan, combine the water, sugar, and lemon juice. Bring to boil. Cool in a mixing bowl. Freeze in an ice cream maker. When almost set, spoon in the meringue, (see recipe below) and 3 ounces of Champagne, and continue churning in the ice cream maker until creamy and set.

Meringue:
Boil water and sugar to a temperature of 230 F to 240 F.
Beat egg whites in an electric mixing bowl until medium firm. Slowly, add the hot sugar while continuing to beat the whites, and beat until cool.
Serve in chilled champagne glasses. Pour remaining Champagne over sorbet.

• Ingredients

2 cup mayonnaise sauce
1 tablespoon lemon juice
1 teaspoon hot pepper sauce
1/2 cup whipped cream

• preparation

Season mayonnaise with lemon juice, hot pepper sauce, and salt to taste.
Fold in whipped cream.
Good with asparagus, artichokes, and cucumbers.

Serves: 8

This citrus chili paste is a fresh take on the traditional Japanese yuzu kosho, substituting limes and lemons and orange and grapefruit for the tough to find yuzu. It’s fragrant and salty and hot. You’ll want a microplane and a mortar and pestle for this recipe. You could finish the mixing in a food processor or in a blender for a finer paste. The citrus kosho pairs well with beef, chicken recipes and with Miso soup..It also combines unexpectedly well with pasta, particularly with the Japanese-style pasta flavored mainly with soy sauce.Japanese.

• Ingredients

1 lemon ( Meyer lemon if available)
1 lime
1 small grapefruit
1 small orange
2 stalks lemongrass
2 serrano or jalapeňo chilis
1 tablespoon fine grained salt

• preparation

Zest the lemons, limes, along with the grapefruit and orange into a medium bowl. Remove the fibrous outer layers and tops and bottoms from the lemongrass, leaving the tender center of the stalk. Finely chop the center of the stalk and add to the bowl. Finely slice the chili, and add it, seeds and all, to the bowl.
Transfer the ingredients to a mortar, add the salt, and pound with a pestle until everything combines into a rough paste (alternatively, blend in a food processor or blender into a fine paste). Juice one half of a lemon and one half of a lime and add the juice to the paste and stir.

Place in a glass jar, cover, and let ferment a few days at room temperature. Store in refrigerator.

Will keep in the refrigerator for about a month.

• Ingredients

1 1/2 cup mayonnaise sauce
1/2 cup chili sauce
1 tablespoon ketchup
1 teaspoon Worcestershire
1 tablespoon lemon juice
1/4 teaspoon seasoned salt
1/4 teaspoon paprika

• preparation

Blend all ingredients until smooth. Serve with cold seafood.

Serves: 4

• Ingredients

8 Belgian endives
3 tablespoons freshly squeezed lemon juice
2 tablespoons sugar
Sea salt and freshly ground white pepper to taste
2 tablespoons butter

• preparation

Rinse and dry the endives, and remove any leaves that have darkened. Trim the ends slightly and using a small knife.
Bring a large pot of salted water to a boil. Add the lemon juice, 1 tablespoon of the sugar, and the endives, and cook until soft, about 30 minutes.
Drain thoroughly and place in a single layer on a platter. Sprinkle with 1 tablespoon sugar, salt, and pepper, and set aside until cool enough to handle. (The recipe may be prepared to this point several hours in advance. Cover until needed.)
With your hands, gently but firmly squeeze each endive to extract the liquid.
In a large skillet, melt the butter over moderately high heat. Add the endives in a single later and brown evenly on each side, about 3 minutes per side. Remove and drain well.
Transfer the endives to a warmed serving bowl and season to taste with salt and pepper. Serve immediately.

Serves: 8

• Ingredients

2 medium heads of garlic, peeled
1/2 cup olive oil
3 tablespoons butter
8 6-ounce salmon fillets
4 teaspoons lemon juice
4 teaspoons fresh rosemary, chopped

• preparation

Preheat oven to 400 degrees.
Place garlic in a ramekin dish. Pour enough oil to cover. Wrap in double thickness of foil. Bake until very tender, about 35 minutes.
Using a slotted spoon, transfer garlic and 1 tablespoon of oil to a small bowl. Squeeze garlic cloves out of heads of garlic. Place cloves and oil in a food processor. Add butter and purée. Season with salt and pepper.
Arrange salmon fillets on a baking sheet. Season with salt and pepper. Sprinkle each with lemon juice and spread 1 tablespoon of garlic butter purée over each.
Bake uncovered about 15 minutes. Sprinkle with rosemary.

Serves: 6

• Ingredients

2 pounds boned and skinned cod
1/2 teaspoon salt
1 recipe batter for fish (recipe below)
2 pounds baking potatoes
6 lemon wedges
oil for frying

BATTER FOR FISH

1/2 cup flour
1/2 cup pancake flour
1/2 cup cornstarch
2 tablespoons baking powder
1 egg
1 cup water

• preparation

Cod can be substituted with other white firm skinless, and boneless fish.
Cut fish into 5 oz. (140 g) pieces. Wash under cold water and dry. Season with salt. Coat in the cold batter.
Deep fry at 360 F. (190 C) for 4 to 5 minutes. Arrange on a warm dish lined with a napkin.
Serve with chips and lemon pieces, or the traditional malt vinegar.
(The chips are actually large French fried potatoes, made with the baking potatoes, and deep fried.

BATTER FOR FISH

In a large mixing bowl, combine all dry ingredients. Beat egg and water. Blend in dry ingredients until smooth.

Serves: 4

• Ingredients

4 fish fillets, (such as catfish, trout or salmon) about 1-1/2 lb (750 g) total
1 tbsp extra-virgin olive oil
1 tsp grated lemon rind
2 tsp lemon juice
1/4 tsp salt
1/4 tsp pepper
2 tbsp drained oil-packed sun-dried tomatoes, thinly sliced
2 tbsp chopped black olives
2 tbsp rinsed capers
4 fresh thyme sprigs

• preparation

The fish can be enclosed in parchment paper or foil.
Preheat oven to 400 F.
Cut four sheets of heavy-duty foil or parchment paper in 6 to 8 inches long; arrange fish in single layer in center. Brush fish with half of the oil; turn.

In small bowl, whisk together lemon rind and juice, salt, pepper and remaining oil; brush over fish. Sprinkle with tomatoes, olives, capers and thyme.
Double-fold sides then ends to seal, leaving room in package for steam.

Place, seam side up, in oven; cook until fish flakes easily when tested, about 15 minutes.

Serves: 8

• Ingredients

1/2 cup water
3/4 cup sugar
3 egg whites
3 cups strawberries
1 tablespoon lemon juice

• preparation

Combine the water and sugar in a saucepan. Dissolve the sugar over medium heat. Boil the sugar until it reaches the soft ball stage, 238 degree F. To test without a thermometer, put a drop of syrup in cold water. If it forms a soft ball, the syrup is ready.
While making the syrup, beat the egg whites in a metal bowl, until they begin to foam.
Slowly pour in the hot syrup and continue beating for about 10 minutes or until mixture is cool.
Clean the strawberries, hull and puree them with the lemon juice. Gently fold in the egg white mixture then pour in an ice cream maker and freeze until creamy.

Serves: 8

• Ingredients

2 cups water
10 ounces sugar
1 ounce lemon juice
2 cups fruit pulp and juice (apricot, kumquat, lemon, orange, peaches, pears, pineapple, raspberry, strawberries, tangerine)

• preparation

In a medium saucepan, combine the water and sugar. Bring to a boil. Add lemon juice and fruit pulp.
Refrigerate until cold. Churn in an ice-cream machine.

Serves: 8

• Ingredients

3 tablespoons Grand Marnier
2 tablespoons fresh lemon juice
1 envelope unflavored gelatin
1/2 cup fresh orange juice
4 egg yolks
5 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons grated orange peel
2 1/4 cups chilled whipping cream
1/4 cup icing sugar

• preparation

Combine Grand Marnier, lemon juice and gelatin in a bowl. Allow to set for 5 minutes. Heat in double boiler to dissolve gelatin. Heat orange juice.
In a large bowl, beat yolks, sugar and cornstarch. Whisk in orange juice. Stir over medium heat to thicken. Do not boil. Strain in large bowl.
Add gelatin mixture and orange peel. Let stand until cool but not set, stirring occasionally. Beat cream with icing sugar to soft peaks.
Fold in gelatin mixture. Use for orange mousse Grand Marnier cake, or pour into a decorative mold or individual cups to set. Unmold before serving.

Serves: 6

Hollandaise sauce is an emulsion of egg yolk and liquid clarified butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance, it is light yellow and opaque, smooth and creamy.

• Ingredients

5 egg yolks
1 tablespoon lemon juice
12 ounces butter
to taste salt, ground white pepper, cayenne pepper and
Aromat seasoning

• preparation

Clarify butter over medium heat.
Whisk egg yolks and lemon juice together in a stainless steel bowl. Place the bowl over top of a double boiler. Do not allow the bowl to touch the water as it will overcook the egg yolks. Slow, progressive heating is best when making hollandaise sauce.
Whip the yolks until they reach a creamy consistency. Remove from heat.
Slowly pour warm butter into the yolks, whipping continuously to blend. Add seasonings to taste.
The sauce will keep, covered, in a warm place for at least 30 minutes.

Serves: 4

Kale is among the most nutrient-dense commonly eaten vegetables.

• Ingredients

4-6 cups kale, loosely packed kale leaves
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
1 minced shallot
salt and pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino, Asiago or Parmesan

• preparation

Wash and spin dry the kale leaves and chop finely.

Whisk together lemon juice, olive oil, garlic, shallot, salt, pepper, and a generous pinch of hot red pepper flakes.
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Toss again, and top with remaining cheese.

Serves: 4

Use bulgur wheat as the base for this Middle Eastern salad of supe rhealthy greens, feta cheese and spices

• Ingredients

1 cup fine bulgur
1 bunch kale, stems removed, leaves finely chopped (5 cups)
3 tablespoons mint, roughly chopped
4 tablespoons chopped parsley
2 spring onions, sliced
½ cucumber, diced
4 tomatoes, deseeded and chopped
pinch of ground cinnamon
pinch of ground allspice
6 tbsp olive oil
2 tablespoons lemon juice
100g feta cheese, crumbled
4 lettuce leaves separated, to serve

• preparation

Cook bulgur according to package instructions. Cool.
Stir the kale, mint, spring onions, cucumber and tomatoes through the bulghar wheat. Season with the cinnamon and allspice, then dress with the olive oil and lemon juice to taste. Scatter over the feta. To serve, scoop the salad onto leaves of lettuce.

Serves: 8

• Ingredients

8 kiwis
1/2 cup sugar
1/2 cup water
2 tablespoons lemon juice

• preparation

Peel kiwis. Puree in a food processor. Combine water and sugar. Heat in a saucepan until sugar is dissolved. Cool the syrup. Add the lemon juice and kiwi puree.
Pour the mixture in an ice cream maker and freeze 15 to 20 minutes. Serve with kiwi slices or other color contrasting fruit if desired.

Serves: 8

You may accompany the squares with a raspberry coulis.

• Ingredients

4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
2/3 cup shelled pistachios
1 cup (4 ounces) graham-cracker crumbs
1/4 cup sugar
1 tablespoons grated lime zest
FOR THE FILLING
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/4 cup fresh lime juice
1/4 cup fresh lemon juice

• preparation

Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
In a food processor, finely chop pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
In a large bowl, whisk together egg yolks and condensed milk. Add lime and lemon juices; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

Serves: 12

• Ingredients

For the crust:
1/2 pound unsalted butter at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioners’ sugar, for dusting

• preparation

Preheat the oven to 350 degrees.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners’ sugar.

Serves: 8

• Ingredients

Crust:
1 1/4 cups sugar cookie crumbs
1/4 cup sesame seeds, toasted
2 teaspoons sugar
1/4 cup butter, melted

Filling:
5 egg yolks
1/2 cup sugar
1/3 cup lemon juice
1 teaspoon lemon peel, grated
6 ounces cream cheese, soft
1/4 cup sour cream
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon unflavored gelatin
1/4 cup water

• preparation

Crust:
Mix ingredients for crust. Press on bottom and sides of a greased 8-inch spring form mold.
Filling:
Combine egg yolks, sugar, and lemon juice in a double boiler. Whisk until hot and thick. Add lemon peel.
Mix the remaining ingredients, and stir in egg yolk mixture. Dissolve gelatin in cold water. Let stand for 5 minutes.
Melt over low heat and stir in cream cheese mixture. Spread in mold. Refrigerate to set.

Serves: 4

Ina's favorite dish from her book Barefoot Contessa "how easy is that".

• Ingredients

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

• preparation

Preheat the oven to 400 F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just one minute — but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt, and pour into a 9-by-12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in eight wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for two minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Serves: 4

• Ingredients

3/4 cup plain dry breadcrumbs
2 teaspoons minced fresh basil or 1 teaspoon dried
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
2 teaspoons minced lemon peel
4 skinless boneless chicken breast halves
salt and white pepper to taste
2 tablespoons olive oil
2 tablespoons butter
4 lemon wedges

• preparation

Mix breadcrumbs, basil and thyme and lemon peel on a large plate. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness.
Rinse chicken with cold water so that coating will adhere. Sprinkle with salt and pepper. Press both sides of chicken breasts into crumb mixture to cover.
In a heavy large skillet, Heat oil over medium-high heat. Add chicken to skillet.
Sauté over medium heat until chicken is cooked through and golden brown. Turn chicken and continue cooking about 4 minutes per side. Serve chicken with lemon wedges

Serves: 10

• Ingredients

8 ounces soft cream cheese
1/3 cup sugar
1 teaspoon lemon juice
1 egg
1/4 cup sugar
2 teaspoons flour
3/4 cup light corn syrup
1/3 cup lemon juice
2 teaspoons melted margarine
1 teaspoon grated lemon peel
2 eggs, beaten
1 10-inch pie crust

• preparation

Preheat oven at 375 degrees.
Line the pie crust in a 10-inch tart pan with removable bottom. Press in bottom and sides of pan.
Combine cream cheese and sugar. Add lemon juice and egg. Beat until smooth. Spread over crust.
Combine sugar, flour, corn syrup, lemon juice, margarine, and lemon peel. Mix well. Add beaten eggs.
Carefully pour over cream cheese mixture. Bake 40 50 minutes or until crust is golden brown. Cool completely.
Remove from pan and refrigerate.

Serves: 10

• Ingredients

1/2 cup butter
1 1/2 cups sugar
1 tablespoon grated lemon rind
4 eggs
1 cup lemon juice

• preparation

Melt butter in a double boiler. Add sugar, grated lemon rind, lemon juice. Stir to melt sugar.
Beat eggs in a mixing bowl until frothy.
Mix into lemon mixture. Return to double boiler, and cook and stir until thick. Ladle into jars, cover, and cool to room temperature. Refrigerate.

Serves: 8

• Ingredients

1 recipe Never Fail Pie Crust

1 cup sugar
3 tablespoons corn starch
1 1/2 cups cold water
3 eggs, separated
grated rind of 1 lemon
1/2 cup lemon juice
1 tablespoon butter
1/3 cup sugar

• preparation

Pie crust:
Preheat oven to 375 degrees.
Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use.
Line crust with foil or parchment paper and weight with beans or pie weights.
Bake at 400 degrees until edge is light golden brown, about 20 minutes. Remove the beans and foil, and continue cooking until bottom is dry, about 5 minutes. Cool to room temperature.
In 2-quart saucepan stir together 1 cup sugar and corn starch. Gradually stir in water until smooth. Stir in egg yolks. Whisking constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in lemon rind, lemon juice, and butter.
Turn into pastry shell. In an electric beater, whisk egg whites at high speed until foamy.
Gradually beat in sugar and continue beating to form stiff peaks. Spread some meringue around edge of filling first, touching crust all around, then fill in center.
Bake in 325 F oven about 10 minutes or until lightly browned. Cool.

Serves: 12

Very moist pound cake that comes out right each and every time. To make super fine sugar, mix regular granulated sugar in a blender until fine.

• Ingredients

3 1⁄2 cups cake flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
1 1⁄2 cups unsalted butter, room temperature
2 1⁄4 cups super fine sugar
6 large eggs
1 cup whole milk
1 tablespoon lemon zest, finely grated
1 teaspoon lemon extract
1 teaspoon pure vanilla extract

FOR THE HOT SYRUP TOPPING
1⁄2 cup granulated sugar (Yes, this much more!)
2 teaspoons lemon zest, finely grated (Yes, this much more!)
1⁄2 cup lemon juice, freshly squeezed

• preparation

FOR THE CAKE:
Making sure there is a rack in the middle of the oven.
Preheat oven to 300 degrees F, then butter and flour a 10" (12-cup) Bundt pan.

Sift flour, baking powder and salt together TWICE.
In a large bowl and with an electric mixer on medium speed, beat butter until light & fluffy.
Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, and continue beating until light & fluffy.
Add the eggs, one at a time, beating well after each addition.
Reduce speed to low and add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
Stir in 1 tablespoon of the zest & both extracts.
Transfer batter to prepared pan and smooth top with a rubber spatula, and bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
Remove from oven and let cool in the pan on a wire rack for 15 minutes.

FOR THE HOT SYRUP TOPPING:
Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved.
Turn cake out onto the rack and brush the hot syrup over the hot cake.
Let brushed cake cool to room temperature, then cut into wedges

Serves: 10

• Ingredients

1/2 cup butter, softened
1 1/2 cups sugar
3 large eggs
grated rind of 2 lemons
3 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
3/4 cup milk
Glaze:
juice of 2 lemons mixed with
1/2 cup icing sugar

• preparation

Preheat oven to 350 degrees.
Butter and flour two 9-inch by 5-inch loaf pans.

In an electric mixer, cream butter and sugar. Add eggs one at a time, beating well after each addition.
Add lemon rind.
Combine flour, salt and baking powder. Mix into creamed mixture alternately with milk.
Transfer to prepared pan.
Bake 40-45 minutes.
Prick holes in top of hot loaf and pour glaze over. Cool 10 minutes in pan.
Unmold on platter.

Serves: 8

• Ingredients

For rhubarb mousse:
2 teaspoons unflavored gelatin
1/4 cup water
1 cup Rhubarb puree, well chilled **
1/2 cup whipping cream, beaten to stiff peaks

For lemon mousse:
1 envelope unflavored gelatin
1/4 cup water
2 teaspoons grated lemon rind
1/4 cup lemon juice, freshly squeezed, and strained
1/2 cup sugar
1/2 cup heavy cream or 1 1/2 cups cool whip, lite
2 egg whites
1/4 teaspoon cream of tartar

For the rhubarb purée:
3/4 cup rhubarb pieces, trimmed and cut into 1-inch pieces
1/3 cup sugar
1/4 cup mashed strawberries or raspberries

• preparation

For rhubarb mousse:
Soften gelatin in water. Set aside for 5 minutes.
Heat over low heat to dissolve.
In a mixing bowl, combine the gelatin with the rhubarb puree.
Fold in the whipped cream.

For lemon mousse:

Soften gelatin in water. Set aside for 5 minutes. Heat over low heat to dissolve. In a mixing bowl, combine the lemon rind, juice and sugar. Stir until sugar is dissolved. Add gelatin. Cool mixture but do not set.
Beat the cream with the sugar until stiff. Fold into the lemon mixture.
Beat egg whites and cream of tartar to a stiff peak. Fold into the lemon mousse.

For the rhubarb purée:

In a heavy medium saucepan, combine rhubarb and sugar. Cover mixture and let stand for 2 hours or more.
Cook rhubarb over low heat for about 30 minutes. Stir in strawberries.
Cool completely. Cover puree and chill until ready to serve.

To assemble:
alternate layers of rhubarb and lemon mousse in parfait glasses, wine glasses, or glass serving bowl. Refrigerate before serving.

Serves: 6

• Ingredients

1 envelop unflavored gelatin
1/4 cup cold water
1 cup boiling water
1/2 cup fresh lemon juice
1/2 cup sugar
4 egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar
1/2 cup toasted almonds
raspberry sauce

• preparation

Dissolve gelatin in cold water. Add the boiling water and lemon juice. Stir in sugar and blend well until completely dissolved. Chill until mixture starts to jell.
Beat egg whites with cream of tartar to form soft peaks, and gradually add sugar while beating to firm peaks.
Fold into the jellied mixture. Pour in ring mold, decorative molds or individual molds.
Chill until set. Unmold and sprinkle with almonds.
Serve with raspberry sauce.

Serves: 8

• Ingredients

1 cup water
1 cup sugar
3/4 cup lemon juice
5 tablespoons lemon zest

• preparation

In a medium saucepan, Heat the water and sugar until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Add the lemon juice and lemon zest to the sugar syrup. Chill the mixture.
Freeze the mixture in an ice cream machine, according to the manufacturer's instructions.

Serves: 8

• Ingredients

LEMON CUPS:
8 large uniform lemons



LEMON SORBET:
1/3 cup lemon zest
1 cup strained fresh lemon juice - from lemons used for cups
1 1/2 cups sugar
1 1/2 cups water

In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minute. Remove from heat, cool, and strain.

Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE:
Can be prepared 2 to 3 days in advance. Cover and keep frozen.

• preparation

Cut off the top 1/3 of the lemon (not the stem end) and reserve for the 'cap'.
Hollow out each lemon by using a grapefruit knife just inside the rind and circling the flesh (being careful not to puncture the lemon). Remove juice and flesh and put it in your juicer.
Make a slight shallow cut on the bottom of each lemon shells (being careful not to cut through to the inside of the lemon). This will make them sit straight and not fall over when placed on a plate.
Freeze the shells at least one hour or overnight. Then fill with sorbet and freeze again. this sorbet can be made ahead and will keep several days in the freezer. The frozen shell will prevent the sorbet from melting too quickly when you serve it.

LEMON SORBET:

In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minute. Remove from heat, cool, and strain.

Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE:
Can be prepared 2 to 3 days in advance. Cover and keep frozen.

Serves: 6

You need a 1 1/2 quart a (6-cup) soufflé mold for this recipe.

• Ingredients

1/2 cup sugar
3 ounces water
4 egg yolks
3/4 cup lemon juice
3 ounces lemon Jello
1/2 cup boiling water
4 egg whites
1 teaspoon finely grated lemon
1/4 teaspoon cream of tartar
2 teaspoons unflavored gelatin
1/4 cup cold water
2 cups Cool whip or whipped cream

• preparation

Prepare the soufflé dish:
Wrap the outside of a 1 1/2 quart soufflé mold with foil extending about two
inches above rim. Secure with tape.
Combine sugar and water in a medium saucepan and cook over medium to
high heat until sugar makes big bubbles or candy thermometer registers 240 F
(soft ball stage).

Mix egg yolks in electric mixer. Whisk in the hot sugar, and continue to mix
until cool. Stir in lemon juice. Mix Jello in hot water. In a small bowl, dissolve gelatin
in cold water. Heat the set gelatin over a double boiler until melted. Stir into the
Jello mixture and add to egg mixture. Stir and blend in the grated lemon.
Whip the egg whites with cream of tartar until firm.

Fold egg whites and cool whip or whipped cream into egg mixture. Fill soufflé dish with mixture.
Refrigerate until firm. Do not freeze. Garnish with whipped cream and lemon
slices and grated lemon peel. Remove the collar before serving.

Serves: 6

These soufflés are great served individually after a fish entrée.
Recipe can be doubled if necessary.

• Ingredients

For the molds:
1 tablespoon soft butter
1 tablespoon superfine sugar

For the soufflé mix:
3/4 stick (3 ounces) butter
1/3 cup flour
1 1/3 cups scalded milk
1/3 cup sugar
6 eggs, separated
1 tablespoon lemon peel, grated
1/4 cup lemon juice
1/4 teaspoon cream of tartar
1 recipe Macademia nut sauce (see recipe)

MACADEMIA NUT SAUCE

Recipe can be doubled or quadrupled if necessary.

serves 6 to 8
1/2 cup macadenia nuts
3 tablespoons honey
2 tablespoons Grand Marnier, or Cointreau
1/2 cup light cream

• preparation

PREPARATION
Preheat oven to 350 degrees. Butter six 6-oz individual soufflé molds. Sprinkle the bottom and sides of molds with superfine sugar; shake out excess. Place dishes on a baking sheet.
In a heavy bottom saucepan, melt butter over low heat. Stir in the flour until smooth. Pour in the milk, and whisk over medium heat until thickened. Remove from heat. Transfer to a large mixing bowl. Mix in the egg yolks and sugar. Mix in the lemon peel and juice. (I first grate the lemons for the peel, then make the juice with the grated lemons.)
The mixture can be made 3 to 4 hours ahead. Cover with plastic wrap.
In an electric mixing bowl, combine egg whites with the cream of tartar. Beat at high speed until thick and firm. With a rubber spatula, fold the egg whites into the lemon mixture. Spoon the soufflé mixture into the prepared molds. Fill up to the rim, and level the mixture with a small spoon or spatula. Bake for 12 to 16 minutes. Sprinkle with icing sugar.
Serve with Macademia nut sauce.

MACADEMIA NUT SAUCE

Combine all ingredients in a blender. Blend at high speed until the sauce is smooth and medium thick. Transfer to a bowl. Cover with plastic wrap. Serve with lemon soufflés.

Serves: 12

• Ingredients

1 cup all purpose flour
1/2 cup butter, softened
1/4 cup confectioner's sugar

For filling:

3 eggs
1 cup granulated sugar
1/4 cup flour
1/4 teaspoon salt
2 teaspoons grated lemon peel
1/2 cup lemon juice

• preparation

Preheat oven to 350 degrees.
In a medium bowl, mix flour, butter and confectioners sugar. Press evenly in ungreased 8x8x2 inches pan, building up 1/2-inch edges.
Bake 20 minutes.
In a mixing bowl, beat remaining filling ingredients until light and fluffy, about 3 minutes.
Pour over warm crust. Bake about 25 minutes or until center is firm. Cool. Sprinkle with confectioners sugar. Cut into 25 1-1/2-inch squares.

Serves: 8

• Ingredients

1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 tbsps lemon zest
2 tbsps lemon juice
3/4 cup granulated sugar
1/4 teaspoon sea salt

For the tart lemon glaze:
4 tbsps lemon juice
8 tsps lemon zest
1 rounded cup powdered sugar

• preparation

1. Preheat the oven to 350 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
9. Filter the powdered sugar and whisk with lemon zest and juice.
10. Spread 1/2 the glaze over the brownies with a rubber spatula and let glaze set.
11. Spread 1/2 the glaze over the bars, and let it set.
12. Cut into bars and serve.

Serves: 10

• Ingredients

1 envelope unflavored gelatin
6 ounces lemon juice
6 eggs
1 1/2 cups sugar
16 ounces angel food cake
1 cup heavy cream

• preparation

Dissolve gelatin in lemon juice. Let stand for 5 minutes. Beat egg yolks until thick and lemon colored. Combine egg yolks, half of the sugar and gelatin mixture in a saucepan. Cook over low heat and stir to thicken. Set aside to cool. Beat egg whites to form soft peaks. Add remaining sugar and continue to beat until peaks are stiff and glossy. Fold lemon mixture into egg whites. Whip the cream until medium stiff. Fold gently into lemon mixture. Cut angel food cake into 1" pieces and fold into lemon dessert. Spoon into serving dish and chill to set.

Serves: 8

Refreshingly tart and fragrantly lemony all the way through from the moist rich crumb to the hard lemony drizzle on top.

• Ingredients

1 cup butter (227g)
1 cup sugar (215g)
2 lemons, zest of
3 eggs
1 3/4 all purpose flour (218g)
1 1/2 tsp baking powder
1/2 tsp salt
6 tbsp milk

Lemon Sugar Syrup
1/2 cup sugar (100g)
1/4 cup water
1/4 cup fresh lemon juice

Lemon Zest Drizzle
1 1/2 cup powdered sugar (180g)
1/4 cup fresh lemon juice
zest of one lemon,

• preparation

Preheat oven to 350°F (176°C). Butter a 9-inch by 4-inch loaf pan. Line the bottom with parchment paper, leaving an overhang on both sides to allow you to pull cake from pan when done.

Add cubed butter, sugar and zest of two lemons to mixing bowl and beat at high speed until very light and fluffy. Add in eggs, one at a time, beating in thoroughly each time.

Whisk together flour, baking powder and salt in a bowl. Add the half of flour mixture to butter egg mixture and mix at low speed until just combined. Add in milk and mix in. Add in the rest of the flour mixture and mix until just combined. Pour into pan and smooth top. Bake 45 mins or until a knife stuck in comes out clean.

While cake is baking make the Lemon Sugar Syrup. Combine sugar and water in small pot and cook over low heat until the sugar dissolves. Let cool to room temperature, then add in fresh lemon juice.

Leave the cake in the baking pan once out of the oven. Use skewer to poke holes through to cake bottom at 2" intervals. Pour about 1/2 -3/4 cup of sugar syrup over the cake, using a brush to help the syrup settle evenly. Let the cake sit in the pan until completely cool and syrup absorbed.

While cake is cooling make the Lemon Zest Drizzle. Shift powdered sugar into mixing bowl. Add lemon juice and zest and whisk until smooth.

Use a sharp knife to loosen cake from sides of pan and lift out using parchment paper overhang. Remove paper and place on serving plate. Pour drizzle evenly over cake and let set for 10-15 mins or until hardened.

Serves: 8

This punchy lemon mousse will cleanse the palate and satisfy that sweet craving at the end of a meal. For a special finish, garnish it with fresh berries, toasted shaved coconut or crushed ginger cookies.

• Ingredients

6 egg yolks
2 eggs
1 cup (250 mL) granulated sugar
3/4 cup (175 mL) lemon juice
1-1/2 cups (375 mL) whipping cream, (35%)
1 tsp (5 mL) vanilla
4 passion fruit

• preparation

Preparation
In large heatproof bowl, whisk together egg yolks, eggs, sugar and lemon juice. Set over saucepan of simmering water; cook, stirring constantly, until thickened enough to mound on spoon and space remains after spoon is drawn through, 10 to 12 minutes.

Strain through fine sieve into large bowl. Place plastic wrap directly on surface; refrigerate until cold, about 1 hour.
Whip cream with vanilla; gently stir one-third into lemon mixture. Fold in remaining whipped cream mixture. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Before serving garnish with the pulp of passion fruits

Serves: 12

This fine dessert can be prepared a day ahead, or can be frozen in airtight container for up to 10 days.

• Ingredients

For crust:
1 cup sugar cookie crumbs (Chefdecuisine uses shortbread cookies)
2 tablespoons white sugar
2 tablespoons melted butter

For filling:
1 1/2 cups granulated sugar
2 tablespoons cornstarch
1 cup fresh lemon juice
1 tablespoon unflavored gelatin
4 eggs, beaten
3 tablespoons grated lemon zest
1 pound Mascarpone cheese
2 cups whipping cream

For garnish:
fresh raspberries or strawberries
lemon zest
red raspberry and strawberry sauce

• preparation

Fit the bottom of a 9-inch spring form pan with a circle of parchment paper.
Combine cookie crumbs, sugar and butter in a bowl. Spread evenly into bottom of pan and refrigerate for about 15 minutes or until firm. To make cheese cake, combine sugar and cornstarch in a stainless steel saucepan.
Dissolve unflavored gelatin in 1/4 cup of the lemon juice. Whisk remaining lemon juice and beaten eggs in sugar and cornstarch mixture. Cook over medium heat, stirring until mixture thickens to a medium-thick consistency. Remove from heat.
Stir in gelatin and lemon zest. Transfer to a large bowl, and let cool at room temperature.
Whisk in Mascarpone until smooth. Beat whipping cream in a bowl until stiff. Fold mascarpone mixture into whipped cream.
Spoon cream mixture into prepared pan and smooth top with spatula. Seal top with plastic wrap and refrigerate for 4 hours.
Run a small sharp knife along the edge of the inside cake pan rim to loosen cake.
Remove sides of pan. Transfer dessert from metal base to a serving plate.
To serve, garnish with fresh berries, lemon zest and a red berry sauce.

Serves: 20

Mayonnaise is a thick, creamy sauce or dressing that is made of oil, egg yolks, lemon juice and/or vinegar, and seasonings. It's not the same as salad dressing, which doesn't contain egg yolks.

• Ingredients

3 egg yolks
2 tablespoons white wine vinegar
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 cups vegetable oil*

• preparation

1. Measure or carefully weigh all ingredients.
Preparation
2. Combine egg yolks, white wine vinegar, lemon juice, and water in small, stainless steel bowl. The container must be large to whisk the mixture as it is heated.
3. Place the egg yolk/acid mixture in a pan or container of water (such as a small double boiler) that is at a simmering temperature of 180 to 190F (82.2 to 87.8C). Heat the yolk/acid mixture to a temperature of 150F (65.6C). This will take about 1 minute. The mixture must be whisked constantly and the temperature measured frequently by using a tip-sensitive thermocouple thermometer. The thermocouple can be taped to the wire whip to give continuous temperature as the mixture is stirred. When a temperature of 150F (65.6C) is reached, immediately remove the pan containing the yolk/acid mixture from the hot-water heat source. Cool the egg mixture to room temperature [<80F (<27C)]. [The pasteurized egg yolks are very stable at this point and can be stored for 7 days at 41F (5C) if you want to make the batch larger and then store it. The pH of this mixture is 3.5.]
4. Place the pasteurized, acidified yolk mixture in a stainless steel mixer bowl. Add mustard, salt, and cayenne pepper.
5. Either an electric mixer or a wire whip can be used to create the mayonnaise emulsion. Begin beating with whip, or if a mixer is used, turn it to high speed and very slowly, almost teaspoon by teaspoon, begin adding oil. When the emulsions forms, oil can be added more rapidly.
6. Continue beating until all the oil has been added. The mayonnaise emulsion will become quite thick. (It can be thinned, if desired, by adding a small amount of wine vinegar or lemon juice or water.)
7. Adjust seasoning. If necessary, adjust viscosity with the addition of a small amount of vinegar or lemon juice.
Storage
8. Place mayonnaise in clean, sanitized storage container. Label and date product. By government standard, this product does not require refrigeration for safety. For quality, store in refrigeration unit at 41F (5C) or less. The shelf life will depend on mold contamination during mixing, but should be at least 4 weeks. Leftovers
9. For quality, do not add fresh product to old.
*Note: If olive oil is used, the mayonnaise should be used at once. It cannot be stored under refrigeration because olive oil will crystallize or solidify at refrigeration temperatures and the mayonnaise emulsion will "break" and separate.

Mayonnaise variations:

ANCHOVY MAYONNAISE
ANDALOUSE SAUCE
APPLE HORSERADISH SAUCE
BLUE CHEESE DRESSING
CHANTILLY SAUCE
COCKTAIL SAUCE
GREEN GODDESS DRESSING

GREEN GODDESS MAYONNAISE

LAMAZE MAYONNAISE
MAYONNAISE MUSTARD SAUCE
NEW ORLEANS SAUCE
PAPRIKA MAYONNAISE
PESTO MAYONNAISE
PITTSBURGH SAUCE
REMOULADE SAUCE
RUSSIAN MAYONNAISE
SAUCE ITALIA
SERBIAN GARLIC SAUCE
THOUSAND ISLAND DRESSING
TARTAR SAUCE
TOMATO MAYONNAISE
TYROLIENNE SAUCE

ANDALOUSE SAUCE

APPLE HORSERADISH SAUCE

BLUE CHEESE DRESSING

CHANTILLY SAUCE

COCKTAIL SAUCE

GREEN GODDESS DRESSING

GREEN GODDESS MAYONNAISE

LAMAZE MAYONNAISE

MAYONNAISE MUSTARD SAUCE

NEW ORLEANS SAUCE

PAPRIKA MAYONNAISE

PESTO MAYONNAISE

PITTSBURGH SAUCE

REMOULADE SAUCE

RUSSIAN MAYONNAISE

SAUCE ITALIA

SERBIAN GARLIC SAUCE

THOUSAND ISLAND DRESSING

TARTAR SAUCE

TOMATO MAYONNAISE

TYROLIENNE SAUCE

Serves: 6

• Ingredients

1 tablespoon chopped onion
1 cup water
1/2 cup ketchup
2 teaspoons brown sugar
1/2 teaspoon Worcestershire
1/4 teaspoon hot sauce
1/4 teaspoon garlic salt
1 teaspoon grated lemon rind
2 teaspoons lemon juice
2 2-pounds whole chickens

• preparation

Preheat oven to 425 degrees.
Combine onion, water, ketchup, brown sugar, Worcestershire, hot sauce, garlic lemon rind and juice in a saucepan. Simmer for 5 minutes.
Wash and dry chickens. Cut into quarters. Brush pieces on both sides with sauce.
Arrange in greased baking pan skin side down. Bake 20 minutes. Reduce heat to 375 degrees.
Turn chicken pieces over. Brush with remaining sauce. Bake 20 minutes or until done and tender.

Serves: 4

This is a home-made hot smoked salmon that gives great results. Use a 10 to 11 inch round cast-iron skillet, a round wire cake rack with 1 inch high feet to sit in the bottom of the skillet.

• Ingredients

2 teaspoons sugar
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
4 4-ounce salmon fillets
1 tablespoon wood chips
1 teaspoon olive oil

• preparation

In a small bowl, combine the sugar, salt, and pepper.
Place the salmon fillets in a shallow dish, and sprinkle the mixture over each fillet. Turn the fillets over. Cover dish with plastic wrap, and refrigerate for 1 to 3 hours.
Line a 10-inch round cast-iron skillet with aluminum foil.
Cut a 2-inch hole in the center where the wood chips will be placed in direct contact with the bottom of the skillet.
Heat the skillet over high heat until very hot, about 3 to 5 minutes.
Line a heavy lid to fit the skillet. Brush the salmon fillets with the olive oil.
Arrange the wood chips in center of hot pan. Place a wire rack with 1-inch high feet in the hot skillet.
Arrange the salmon fillets on the rack. Cover tightly. Reduce the heat to medium. Smoke the salmon fillets for about 10 minutes.
Test the inside of fillets for doneness.
Serve at once or refrigerate and serve cold.

Serves: 4

• Ingredients

2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
4 (6- to 8-ounce) salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving

• preparation

Preheat the oven to 425 degrees.

In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

Serves: 6

• Ingredients

6 ripe pears
2 cups dry white wine
1/2 cup sugar
1 lemon
1 stick cinnamon
1 teaspoon vanilla extract
1/4 cup orange marmalade
1/4 cup apricot jam

• preparation

Peel and core the pears.
Cut them into quarters. Place the pears in a saucepan and add the wine and sugar.
Peel the lemon and cut the peel into very fine julienne strips. Reserve the lemon for another use. Add the peel to the saucepan.
Bring to the boil and simmer for 5 to 10 minutes, or until pears are tender.
Transfer the pears and the lemon peel to a serving dish. Bring the liquid in the saucepan to the boil and add the remaining ingredients.
Bring to the boil and cook for about 10 minutes or until liquid is reduced to half.
Pour the sauce over the pears. Let cool and chill.

Serves: 8

• Ingredients

3/4 cup sugar
2/3 cup water
1 1/4 pounds pitted plums
1 cup raspberries
1 tablespoon lemon juice

• preparation

Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat to high; boil syrup 1 minute. Chill until cold, about 1 hour.
Puree plums and raspberries in food processor. Strain puree through fine sieve into medium bowl. Add syrup, lemon juice to taste and salt and blend well.
Process in ice cream machine according to manufacturers instructions. Spoon sorbet into covered container and freeze. (can be prepared 2 days ahead.) Scoop sorbet into bowls.
Garnish with plums, raspberries and mint.

Serves: 4

• Ingredients

8 cups torn leaf lettuce
2 green onions, sliced
2 tbsp drained capers
Dressing:
2 tbsp vegetable oil
1 tsp grated lemon rind
1 tbsp lemon juice
1 tbsp liquid honey
1 tbsp Dijon mustard
1 tbsp white wine vinegar
1/4 tsp each salt and pepper

3 oz (85 g) thinly sliced smoked salmon

• preparation

Dressing: In bowl, whisk together oil, lemon rind and juice, honey, mustard, vinegar, salt and pepper. Mince half of the smoked salmon; add to dressing.

In salad bowl, toss together lettuce, onions and dressing until coated. Divide among plates.

Cut remaining salmon into strips; curl into rosettes and arrange on salad. Sprinkle capers over top.

Serves: 6

A refreshing delicious treat from Guadeloupe made with passion fruit.

• Ingredients

12 passion fruit (maracudja)
2 cups water, boiling
6 to 8 ounces sugar
1/2 teaspoon cinnamon powder
1/2 teaspoon vanilla extract
raspberry coulis (recipe follows)
sliced bananas


RASPBERRY COULIS

2 1/2 cups fresh raspberries
1/4 cup sugar
1 teaspoon fresh lemon juice, or to taste

Puree raspberries with sugar and lemon juice in a blender. Pour mixture through a fine sieve into a bowl.
Coulis keeps 2 to 3 days, covered and chilled.

• preparation

Cut the passion fruit in halves. Remove pulp. In a large bowl, combine pulp with the boiling water. Set aside for 10 minutes. Strain the juice through a fine strainer. Add the sugar to the juice. Stir to dissolve. Add cinnamon and vanilla.
Chill the mixture before freezing in the ice cream maker. When the sorbet is thick and smooth, spoon in a decorative mold or individual molds.Freeze.
Unmold on plates.
Spoon raspberry coulis on the platter. Decorate with sliced bananas

RASPBERRY COULIS
Puree raspberries with sugar and lemon juice in a blender. Pour mixture through a fine sieve into a bowl.
Coulis keeps 2 to 3 days, covered and chilled.

Serves: 8

• Ingredients

3 pints lemon sorbet
1 750-ml bottle chilled Prosecco or other dry white sparkling wine
1 1/2 cups chilled vodka

• preparation

Place 1 pint sorbet, 1 cup chilled Proseco and 1/2 cup chilled vodka in blender and blend until smooth. Pour into large pitcher.
Repeat 2 more times with remaining sorbet, Proseco, and vodka; pour into same pitcher.
Place in freezer up to 3 hours. Whisk mixture to blend and, if necessary, let soften at room temperature 15 minutes. Pour into wine glasses or Champagne flutes.
To serve this as a dessert drink , serve with fresh berries and biscotti.

Serves: 18

• Ingredients

3 cups strawberries
3 cups fresh blueberries
3 cups sugar
1-1/2 cups light corn syrup
1/3 cup lemon juice

• preparation

Wash and crush strawberries and blueberries. Place berries, sugar, corn syrup and lemon juice in a large saucepan and bring to a full rolling boil over high heat. Stir constantly.
Reduce heat and stir frequently.
Simmer for about 15 minutes. Remove from heat and skim. Pour into hot 1/2 pint jars. Seal and process in boiling water bath for 5 minutes.

Serves: 6

• Ingredients

1 large mango
1 avocado, firm
Hearts of palm
1 lemon
basil leaves

• preparation

Peel the mango and avocado.
Cut them into thin strips.
Arrange on a large white plate, alternating slices of mango and avocado.

Cut the hearts of palm into pieces and arrange on the plate along a curve in the shape of palm.
Do not delay watering your palm with lemon juice!.
Decorate the base of the palm with a chiffonade of basil.
Serve chilled.

Serves: 12

Tzatziki is one of the most classic Greek sauces, served with everything from pita (as a dip) to lamb to seafood.

• Ingredients

1 large English cucumber, peeled and grated
½ teaspoon salt
2 cups Greek yogurt
1 teaspoon garlic, minced
1 pinch cayenne pepper, or to taste
2 tablespoon lemon juiced
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh mint
salt and ground black pepper to taste
1 sprig fresh dill for garnish
1 pinch cayenne pepper for garnish (if desired)

• preparation

Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.

Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.

Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.

Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.

Serves: 6

• Ingredients

1/3 cup sugar
1/4 cup water
1/3 cup light corn syrup
2 cups pureed watermelon
1 tablespoon lemon juice

• preparation

Combine sugar, water and syrup in a saucepan. Stir until it boils. Reduce heat and simmer for 5 minutes. Let cool. Refrigerate.
Remove meat from the watermelon and discard seeds. Puree in a blender. Measure and add 3 cups of watermelon and lemon juice to the cold sugar, water, syrup mixture.
Freeze the mixture in an ice cream machine for 20 to 30 minutes, according to the manufacturer's instructions.

Serves: 16

• Ingredients

4 cups fresh or frozen wild blueberries
4 cups sugar
1 pouch liquid fruit pectin
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice

• preparation

Pour half of the blueberries into large Dutch oven; gently mash to just break up. Stir in sugar and remaining blueberries. Heat over low heat, stirring often, until sugar dissolves. Increase heat to high and bring to full rolling boil and boil for 1 minute. Stir in fruit pectin, lemon rind and juice; return to boil.
Pour into hot sterilized 1-cup jars, leaving ½-inch headspace. Cover with prepared lids; screw on bands fingertip tight. Boil in boiling water bath canner for 10 minutes, timing from when water returns to boil. Let cool on rack. Check seals.
(refrigerate any jars with lids that have not snapped downward to use within 3 weeks). Wipe jars; store in cool dark, dry place for up to 1 year.